AMAGWINYA / VETKOEK

General Info

Raw weight: 0.100 kg per vetkoek
Baked weight: 0.090 kg per vetkoek
Shelf life: 2 days
Production time: 1.5 hours
Yield: 195 vetkoek

Ingredients

  • 12.500 kg SUPREME Sweet & Light Prepared Mix
  • 0.625kg Instant Dry Yeast
  • 6.500L Luke Warm Water
  • Sunflower Oil for Deep Frying

Recipe Instructions

1.Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
2.Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
3.Final dough temperature should not exceed 26°C – 30°C
4.After mixing, remove the dough from the mixer and divide into the prescribed weights.
5.Cover the dough pieces with a plastic sheet and allow to rest for 10 minutes.
6.Mould dough into pieces using a bun divider.
7.Place onto greased baking sheets.
8.Place trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
9.Prove for approximately 40 minutes.
10.Deep fry until golden brown on both sides. Oil at 170°
11.Drain well on kitchen paper.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditio